Italian Fresh Pasta Dough

Italian Fresh Pasta Dough is the foundational, uncooked dough used to make a wide variety of fresh pasta shapes like fettuccine, pappardelle, or ravioli. Its classic ingredients are simple: finely milled '00' flour and fresh eggs, though some regional variations use semolina flour and water. Originating from Italy, it is a cornerstone of the country's culinary tradition, with each region often boasting its own signature pasta shapes and preparations.

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🍽️ Nutrition at a glance

This dough is primarily a source of carbohydrates from the flour, with a moderate amount of protein and fat contributed by the eggs. A typical serving of cooked fresh pasta (about 1 cup) provides energy-rich carbs, some B vitamins, and iron, with a rough calorie count of around 200-250 calories before any sauce or additions.

Nutrition breakdown

Calories	220 kcal
Protein	8 g
Carbs	40 g
Fat	2 g
Fiber	2 g
Sugar	1 g
Sodium	5 mg
Iron	2.5 mg
Thiamin (B1)	0.4 mg
Niacin (B3)	4.5 mg
Folate	120 mcg
Selenium	30 mcg
Manganese	0.6 mg
Phosphorus	100 mg
Magnesium	25 mg

Per 1 cup (140 g), cooked · estimated, varies by recipe

💡 What's interesting

The use of '00' flour, with its ultra-fine grind, is what gives fresh Italian pasta its uniquely silky and tender texture, a stark contrast to the chewier bite of dried pasta made from durum wheat semolina. Culturally, the act of making pasta dough from scratch is often a cherished family ritual, passed down through generations, symbolizing care and tradition in Italian home cooking.